2 cans red beans (drained)
1 cup white rice (if you use brown, add 30 minutes to cooking time and plus 2 inches of water)
2 shallots chopped
1 habanero diced
1/2 cup chives chopped
stock to cover + an inch (no broth in a box please – home made or water)
1 tablespoon oregano
salt and pepper
1 tablespoon olive oil
1 tablespoon butter
Add shallots to oil and cook until starting to brown. Add habanero, beans and rice and cook for a couple more minutes.Add butter, chives, oregano, salt and pepper and enough stock to cover plus one inch. Bring to a boil, then reduce, cover and cook for 25 minutes.
The Habanero Hot Pepper AuthorityWelcome to the hottest destination on the web (get it - "hottest??!!!"). Ok, you can stop laughing now! On these pages you'll find the best habanero recipes (all easily printable), fun facts, great products and wonderful comments from people like you. Below is a list of the latest habascoop and categories. Go ahead, click one, we dare you!
What could happen?This is why you never eat habaneros raw! He DOES live!
Means "from Havana" (Cuba).
Although they may not actually be.
Most agree, habanero peppers are the most flavorful. And if they DON'T agree, send them to us and we'll straighten them out.
They are green (unripe) red, orange, white, brown and sometimes pink.
Most habaneros rate 200,000 to 300,000 Scoville heat units. THIS IS HOT MY FRIEND!
Nothing matches the habaneros flavor or aroma.
More "HOT" facts:
Almost all mammals find habaneros hot, but birds do not. really.
You can preserve by 1) making jam, 2) drying (all heat-no flavor), 3) freezing or 4) pickling.
Habaneros are the hottest NATURAL pepper (The Naga Viper is hotter but is a hybrid-man made).
Today they are mostly grown in Mexico, Panama, Belize, Columbia, Costa Rica, Idaho, Texas and California.
Mexico eats the most habaneros.
Most habaneros rate 200,000 to 300,000 Scoville heat units.
In recipes 5 jalapenos = 1 habanero
Most people think the seeds are the hottest part of a pepper. The heat is actually produced by a substance called capsaicin, near the skin (inner wall) of the habanero.